Process of preparing malted food products



l. W. ALLEN.

PROCESS OF PREPARING MALTED FOOD PRODUCTS.

APPLICATION FILED NOV. 6.1919.

1,385,352. Patented ul 26, 1921.

INVENTOR.

' imam A TTORNEYS.

PATENT OFFICE.

JOHN 'W'. ALLEN, OF SOUTH OMAHA, NEBRASKA.

PROCESS OF PREPARING MAIJTED FOOD PRODUCTS.

Specification of Letters Patent.

Patented J uly 26', 1921..

Application filed November 6, 1919. Serial No. 336,024.

To all whom it may concern Be it known that I, JOHN V. ALLEN, a

citizen of the United States, and a resident of South Omaha, in the county ofDouglas and State of Nebraska, have invented a new and useful Improvement in Processes of Preparing Malted Food Products, of which the following is a full, clear, and exact descri tion.

1 y invention relates to improvements in the process of preparing maltedfood products, and it consists in the steps hereinafter set forth. 7

An object of my invention is to provide a process by means of which malted food products may be prepared, the invention lying primarily in the curing and seasonin of meats, but being applicable to other ood products, such as vegetables, meat extracts, etc, said process being economical in that it obviates the handling, rehandling, and overhauling to which malted food products made by the ordinary processes are subject.

A further object. of my invention is to provide an economical process of preparing malted foods in which a malt flavor is imparted to the food (products during the curmg of the same an not subsequently, as in ordinary processes, thereby saving time, as well as labor.

A further object of my invention is to provide a process of preparing malted food products in which the making agent is used in concentrated form, thereby eliminating the use of large quantities of malt in which the foods are packed to impart the malted flavor.

Other objects and advantages will appear in the following specification, and the novel features of the invention will be particularly pointed out in the appended claims.

My invention is illustrated in the accompanying drawing, forming part of this application, which is a diagrammatical view showing one form of apparatus that ma be used in carrying out the process, al though it will be understood that the particular form of apparatus set forth-is not essential to the successful working of the process. 4 In carrying out the process, I make use of a malt extract which is prepared in the followin manner: A quantity of malt is cooke in water in a steam jacketed kettle, all d from which all the nutriment and flavor is, extracted, the proportion of malt and water being substantially two bushels of malt to sixty gallons of water. The liquid extract is strained and evaporated in a vacuum pan at a temperature of 170 Fahrenheit with 25 inches of vacuum, the liquid being brought to a specific gravity of substantially 18 Baum.

For malting and curing hams and bacon, dried beef, beef trimmings and tongues, pork trimmings and tongues, and all kinds of sausage meats, 100 lbs. ofthe meat is taken and placed in tierces, barrels or vats, such as the barrels shown in the drawing at 1 and 2. The barrels contain a pickle made up of salt and sodium nitrate, to which is added a portion of the malt extract as prepared above. .The roportions of the ingredients forming tie picklcare 4 lbs. of salt, 3 ozs. of sodium nitrate, and 8 ozs. of extract for every 100 lbs. of meat, together with suflicient water to bring the pickle to Baum. The mixture is chilled to 30 Fahrenheit. The meats are allowed-to remain in the pickle for a greater or less length. of time, depending upon the size of the barrel or tierce, and the quantit of meat treated. Inthe drawings I have. sliown the meat 3 in the barrel 1 as being held down. in the pickle by means of a false top 4 to keep the meats from floating. After the meat: have been kept for a day in the pickle, compressed cold air is forced by means of the compressor 5 through the pipes 8 and through the coil 7 in the bottom of the vat, so as to percolatc up through the mixture, agitating the mixture and greatly facilitatin the curing process.

l vhen the meats are removed, it will be found that they are mild and of a delicious flavor, due to the malt extract. Furthermore, there is no tendency to harden or toughen the meats, the latter being tender and palatable.

The process of preparing malted products ma be applied to dry-curing, as wail as pie ling. To this end a malt powder is pro pared by treating the malt in ovens, which verized or ground. For ever 100 lbs. of dry meats 3 ozs. of sodium nitrate, 3% lbs. of salt, and 12 ozs. of malt powder are used. The salt, sodium nitrate, and malt powder are all mixed to ther, and are applied to the meat by rub ing on the outer surface.

The meats can thenbe placed intieroes,

wooden boxes or wooden racks lined with parchment paper, packed down tight and covered with parchment paper and allowed to remain for 18 to 20 days. It is then ready for consumption or for smoke drying.

For treating poultry, game, fish, vegetables, clam bouillon, beef extracts, bouillon cubes, canned meats, sausage, meat loaves, or delicatessen food products, the malt extract or malt powder may be used by adding from 8 ozs. to 2 lbs. of the powder to 100 lbs. of food products, or from d to 12 ozs. of malt extract. i

The process disclosed above not only imparts an improved flavor to the foods thus in treated, but has a tendency to soften the meats in a pickle, and in simultaneously treating the meats while in the pickle with a malt-containing substance.

2. The herein described process of treat ing meats which consists in immersing the meats in a pickle containing liquid extract of malt, said pickle being cooled to a temperature of substantially 30 F. 

